Maple Cream Pie
Indulge in the rich, velvety decadence of Maple Cream Pie, a dessert that perfectly captures the cozy essence of pure maple syrup. This luscious treat features a flaky, buttery homemade pie crust, filled with a creamy custard infused with the warm, caramelized sweetness of maple syrup. Topped with clouds of freshly whipped cream and a drizzle of maple syrup, this pie is the ultimate showstopper for any gathering. With its harmonious blend of textures and flavors, this maple dessert offers a unique twist on classic cream pies while celebrating the natural sweetness of maple. Perfect for autumn evenings or holiday festivities, this recipe is a must-try for pie enthusiasts and maple lovers alike!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 0.75 cup Pure maple syrup
- 1.25 cups Whole milk
- 0.5 cup Heavy cream
- 0.25 cup Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar
- 1 tablespoon Maple syrup (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Shape the dough into a flat disc, cover in plastic wrap, and chill in the fridge for 30 minutes.
Roll the chilled dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim any overhanging edges and crimp the crust as desired.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans.
Blind bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is golden. Let cool completely.
To make the filling, combine the maple syrup, milk, and heavy cream in a medium saucepan over medium heat. Heat until steaming but not boiling, then remove from heat.
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
Slowly pour the warm maple mixture into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes.
Remove from heat and whisk in the butter and vanilla extract until smooth.
Pour the hot filling into the cooled pie crust. Smooth the surface and let cool to room temperature, then refrigerate for at least 4 hours, or until set.
Just before serving, whip the heavy cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie and drizzle with a tablespoon of maple syrup for garnish.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.0 g | 354% | |
| Saturated Fat | 166.3 g | 832% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 164.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 805 mg | 62% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
